Homemade ferrero-style rochers

Ingredients

• 2.6 oz hazelnuts (to grind)
• 6 lacy crêpes
• 5.3 oz chocolate-hazelnut spread

Inside:

• 10 hazelnuts

Outside:

• 2.1 oz hazelnuts (for the chocolate coating)
• 5.3 oz dark chocolate

Materials

• Bowl
• Chopper/ Blender
• Spoon
• Knife
• Parchment paper

Preparation

• Roast the hazelnuts for 10 minutes in an oven preheated to 350°F (180°C).
• Allow the hazelnuts to cool before removing the skin by rolling them under your hands.
  
• Set aside 2.6 oz of roasted hazelnuts and grind them with the lacy crêpes in a chopper.
• Add most of this mixture to a mixing bowl with the spread. The rest will be used to roll the rochers.
  
• Mix everything well and place the mixing bowl in the refrigerator for an hour.
• Take a tablespoon of mixture. Place a whole roasted hazelnut in the center of the dough and form a ball with your hands.
  
• Roll the ball in the remaining hazelnut and crêpe mixture.
  *You should be able to make about 10 rochers.
• Place the formed balls on a plate and set aside in the refrigerator for 1 hour.
  *If you want them to be very cold, first place them in the fridge for 45 minutes then in the freezer for 15 minutes.
  
• Crush 2 oz hazelnuts and mix with the previously melted dark chocolate.
• Dip the rochers in the melted chocolate and hazelnut mixture, coating them well. Drain off any excess if necessary.
  
• Place the coated rochers on a tray covered with parchment paper and chill for at least 30 minutes.
• And there you are—your Ferrero Rochers are ready to enjoy! Bon appétit :-D
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe